Find your cullinary voice

Henry Davar

Henry Davar is an alumnus of the Institute of Culinary Education.Wine Director, Batali & Bastianich Hospitality, Hong Kong, China
Culinary Arts, 2002

Henry Davar left a successful career in the financial industry to explore the creative opportunities available in the food industry. After graduating from ICE he was an extern at Daniel before moving to a garde-manger position at Chanterelle. He completed training with the American Sommelier Association and the Court of Master Sommeliers, and served as a sommelier for Danny Meyer's Union Square Hospitality Group and numerous restaurants in the Batali and Bastianich Hospitality Group. At Del Posto, he oversaw a Wine Spectator Grand Award-winning list of over 2,400 Italian selections and a staff of five sommeliers. Now, he is heading up beverage operations for the Batali & Bastianich restaurant empire in Hong Kong. He credits ICE with giving him incredible access to industrying, saying, “My education at ICE was instrumental in opening any and every door into the NYC restaurant world. With my culinary training, I found myself no longer simply a guest at my favorite tables; I was welcomed as member of those restaurant families. Whether to interview, stage, or work, I was invited into the three- and four-star kitchens of top NYC chefs and restaurateurs — Mario Batali, Danny Meyer, Tom Colicchio, and Daniel Boulud.”